A5000346756- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Edible Oils Quality and Analysis
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Plant biochemistry and biosynthesis
- Nuts composition and effects
- Essential Oils and Antimicrobial Activity
- Biofuel production and bioconversion
- Phytochemicals and Antioxidant Activities
- Relativity and Gravitational Theory
- Synthesis and biological activity
- Quantum Mechanics and Applications
- Noncommutative and Quantum Gravity Theories
- Medicinal Plants and Neuroprotection
- Enzyme Production and Characterization
- Nigella sativa pharmacological applications
- Multicomponent Synthesis of Heterocycles
- Phytochemistry and Bioactivity Studies
- Listeria monocytogenes in Food Safety
- African Botany and Ecology Studies
- Food Quality and Safety Studies
- Therapeutic Uses of Natural Elements
- Polyamine Metabolism and Applications
- Anaerobic Digestion and Biogas Production
Université Sultan Moulay Slimane
2022-2024
Mohamed I University
2017-2022
Laboratoire de Biochimie
2020
Premier University
2020
This work aims to study the optimal conditions of fermentation culture medium used for production extracellular enzymes (amylase, cellulase, lipase, and protease) from previously isolated Aspergillus niger strains in date by-products. The five most powerful isolates selected based on zone degradation formed Petri plates by substrate were subjected quantitative evaluation their enzymatic production. All showed almost similar API-ZYM profiles, with minor variations observed at level some...
Nigella sativa L. (NS) is an aromatic and medicinal plant commonly used in Mediterranean cuisine. Its grains contain a large amount of fixed oil have many therapeutic virtues properties (antioxidant, antidiabetic, antimicrobial, anticancer).The aim this work to study the antimicrobial activity extracts separated fractions on various pathogenic strains correlate that with its chemical composition.Extracts from Moroccan seeds were extracted using successive organic solvents, their hexane...
The synthesis and characterization of new N ‐donor bitriazolic tripods were reported. in vitro antibacterial antifungal activities these products screened against fungal strain ( Candida pelliculosa ) four bacterial strains Micrococcus luteus , Bacillus subtilis Listeria innocua Escherichia coli ). Biological data revealed the effect chemical structure on antimicrobial activity. Molecular docking studies some compounds showed that they could act as inhibitors for biotin carboxylase enzyme.
is an interesting source of bioactive compounds commonly used for various therapeutic purposes. Associate its seeds extracts with biomaterials to improve their antimicrobial properties are highly demanded. This study aims investigate the encapsulation
Further downstream in the olive oil extraction process, Mediterranean Basin faces a serious environmental threat caused by waste. Despite their polluting profile, waste is considered to be very rich source of natural antioxidants, such as polyphenols. In this study, latter was valued antioxidants and compared with synthetic antioxidant ascorbic acid. Concentrations 2, 4, 6, 8 mg mill water well pomace acid are added butter (commercial butter) placed under storage conditions oven (accelerated...
The purpose of the current study was to investigate total phenolic (TPC), flavonoids (TF) and flavonols (FV) contents, as well antioxidant antimicrobial activities different extracts Pistacia lentiscus leaves. TP compounds were quantified by Folin-Ciocalteu, while properties evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), radical scavenging assay (RSA), Ferric reducing activity power (FRAP) β-carotene bleaching (βCB) assay. assessed against Gram-positive bacteria (Micrococcus luteus,...
The aim of the present study was to evaluate some technological properties and potential probiotic 14 Lactobacillus strains isolated from brines natural fermenting Moroccan Picholine green olive. brine samples, collected industrial environments, were analyzed for their Physico-chemical microbiological properties. characterized physiological results obtained showed that olive have an average pH 4.32, acidity 0.61% chloride contents 6.42%. LAB yeasts are most dominant microorganisms in...
Oleuropein, the main bitter phenolic glucoside responsible for green olive bitterness, may be degraded by β-glucosidase enzyme to release glucose and compounds. Lactobacillus plantarum FSO1 Candida pelliculosa L18 strains, isolated from natural fermented olives, were tested their production activity at different initial pH, NaCl concentrations, temperature. The results showed that strains produced extracellular induced β-glucosidase, with a molecular weight of 60 kD. demonstrated...
The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. effects heat-shock (60, 70 80 °C three times for 5 min), inoculation with oleuropeinolytic strain L. plantarum FSO175 (L.p-FSO175) addition Cell-Free Supernatant C. pelliculosa L18 (CFS C.p-L18) on process olives were examined. results showed a drastic reduction in initial indigenous Enterobacteria, an improvement acidification heat-shocked at °C, when compared to 60 °C. L.p-FSO175 CFS...
The control of the spontaneous fermentation process un-debittered Moroccan Picholine green olives was undertaken basing inoculation with two lactobacilli strains (Lactobacillus plantarum S175 and Lactobacillus pentosus S100). These strains, previously selected in our laboratory for their oleuropein-degrading capacity, were inoculated brined at 5% NaCl, then incubated 30 ÅãC. physico-chemical parameters (pH, free acidity, reducing sugars, sodium chloride, oleuropein its hydrolysis products),...
We demonstrated several technological aptitudes and sensitivity of lactic acid bacteria (Leuconostoc) isolated from the raw milk cows. explained experiments in detail to get reader understand what kinds technology can be used for testing bacteria. Lactic are production dairy products increase their shelf life improve organoleptic nutritional properties. Leuconostocs is a heterofermentative bacterium that produces acid, acetic or ethanol, carbon dioxide. A collection 138 strains were cows...
Biological preservatives are increasingly in demand as an alternative to chemicals, because of consumer’s health and environmental concerns. Lactic acid bacteria isolated from fermented olives, considered extreme environment, may encompass significant antimicrobial activity against microorganisms involved foodborne diseases food spoilage. Three LAB strains (Levilactobacillus brevis S27, Lactiplantibacillus pentosus S42, plantarum S62), olive, were studied for their pathogenic (Listeria...
The objective of this work is to study the oleuropein (OLP) biodegradation by a strain Lactobacillus plantarum FSO175 under conditions (pH 4.5, NaCl 5% and glucose 1%), during 7 days incubation at 30 °C, in modified MRS broth containing OLP as carbon source. results obtained, HPLC analyses, showed that L. FSO175, accompanied with increase hydroxytyrosol (HT) content acidity values. yields degradation HT accumulation are depending on sources, stress time incubation. So that, drastic reduction...